Name: Baked Vidalia Onions Stuffed with Country Ham and Chanterelles
Yield: Makes 6 servings
Cuisine: American
Ingredients: 4 medium scallions, trimmed of all but 2 inches of green tops and finely chopped; Pinch of ground cinnamon; 3 cups finely chopped fresh chanterelle mushrooms; 1 garlic clove, minced; Pinch of powdered dried sage; 8 tablespoons (1 stick) butter; 6 large Vidalia onions (about 4 pounds); 1 tablespoon dry sherry; ½ cup finely chopped fresh parsley leaves; Salt and freshly ground black pepper to taste; 1 cup beef broth; 1 cup dry red wine; 4 tablespoons minced fresh chives; ½ cup heavy cream; 2 cups finely chopped country cooked ham; 4 dashes Tabasco sauce

Preparation info

Makes
6
servings

Difficulty
Medium

Appears in

The Glory of Southern Cooking

By James Villas

Published 2007

About

Vidalia onions, like Walla Wallas from Washington State or Mauis from Hawaii, are some of the sweetest onions on earth and one of the most treasured vegetables of Southern cookery. Grown exclusively in or around Vidalia, Georgia, the onions derive their delicacy from soil with a low sulfur content (sulfur being the culprit that makes most onions so strong). So protective is the region of its valuable asset that each onion (or string sack of onions) must be certified (and tagged) as authenti